10 Best Seafood Pasta Recipes for Easy, Flavorful Meals

Seafood pasta is a versatile and timeless dish that combines the delicate flavors of the seafood with the comforting texture of pasta.

I have found that the best recipes highlight fresh ingredients without overwhelming them, often using simple seasonings like olive oil, garlic, and herbs to let the seafood’s natural flavors shine through.

Whether you prefer shrimp, scallops, or a mix of shellfish, these recipes offer a variety of flavors and styles to suit any taste. From light and fresh to rich and creamy, seafood pasta can be adapted to different occasions and skill levels in the kitchen.

1) Shrimp and Scallop Garlic Butter Pasta

I enjoy making this shrimp and scallop garlic butter pasta because it’s straightforward and quick.

The combination of tender scallops and juicy shrimp with a rich garlic butter sauce works well with any long pasta like linguine or spaghetti. It’s a reliable choice for a flavorful seafood meal.

Ingredients

8 oz pasta (linguine or spaghetti)
1/2 lb shrimp, peeled and deveined
1/2 lb scallops
4 tbsp butter
4 garlic cloves, minced
1/4 cup white wine or broth
1 tbsp lemon juice
Salt and pepper to taste
Fresh parsley, chopped (optional)

Steps

Cook pasta according to package instructions until al dente. Drain and set aside.

Heat 2 tablespoons of butter in a skillet over medium-high heat. Add scallops and cook 1.5-2 minutes per side until just opaque. Remove and set aside.

In the same pan, add remaining butter and garlic. Sauté briefly until fragrant, about 30 seconds.

Add shrimp and cook 1-2 minutes per side until opaque. Pour in wine or broth and lemon juice. Simmer for 1-2 minutes to reduce slightly.

Return scallops to the pan and toss with shrimp and sauce. Add pasta and mix to coat evenly. Season with salt, pepper, and parsley before serving.

2) Crab Carbonara with Spaghetti

Crab Carbonara is a seafood twist on the classic Italian dish. I enjoy this version because the sweet crab pairs well with the creamy sauce and sharp cheese.

It’s simple enough for a weeknight but special enough to impress guests.

Ingredients

12 oz spaghetti
1 cup lump crab meat
4 egg yolks
1 cup Pecorino Romano or Parmesan cheese, grated
4 oz pancetta or bacon, diced
2 cloves garlic, minced
1 lemon (zested and juiced)
1 tbsp olive oil
Salt and black pepper to taste
Fresh parsley for garnish (optional)

Steps

Cook the spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain pasta.
In a pan, heat olive oil and cook pancetta until crisp. Add garlic and cook for 30 seconds.
Stir in crab meat gently, warming without breaking lumps. Remove from heat.
Whisk egg yolks, cheese, lemon zest, and juice in a bowl. Add black pepper.
Slowly add reserved pasta water to the yolk mixture to temper it and prevent scrambling.
Toss hot pasta with pancetta-crab mixture, then quickly add egg mixture, stirring constantly until creamy.
Adjust seasoning with salt and pepper. Garnish with parsley if desired. Serve immediately.

3) Classic Lobster Mac and Cheese Pasta

I enjoy making classic lobster mac and cheese because it combines tender lobster with creamy cheese sauce and perfectly cooked pasta.

This recipe brings a rich, comforting feel while keeping the flavors simple and balanced.

Ingredients

8 ounces elbow macaroni
1 pound cooked lobster meat, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup panko breadcrumbs
1 tablespoon olive oil or melted butter for topping

Steps

Preheat oven to 350°F (175°C). Cook macaroni according to package directions, drain, and set aside.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in milk to create a smooth sauce. Cook until thickened, about 5 minutes.
Remove from heat and stir in cheddar, Gruyère, and Parmesan cheeses until melted and smooth. Season with salt and pepper.
Combine macaroni, lobster meat, and cheese sauce in a baking dish.
Mix panko breadcrumbs with olive oil or melted butter and sprinkle evenly on top.
Bake for 20-25 minutes until the top is golden and bubbly. Let rest a few minutes before serving.

4) Spaghetti with Clams in White Wine Sauce

I appreciate how simple and elegant this dish is. Spaghetti with clams in white wine sauce balances fresh seafood flavors with aromatic garlic and herbs.

It’s a classic Italian recipe I like to prepare for both quick dinners and special occasions.

Ingredients

1 lb spaghetti
2 lbs fresh clams (littleneck or manila), cleaned
4 cloves garlic, minced
1 cup dry white wine
3 tbsp olive oil
1/4 cup fresh parsley, chopped
1/2 tsp red chili flakes (optional)
Salt and black pepper to taste

Steps

Heat olive oil in a large pan over medium heat. Add garlic and chili flakes, sauté until fragrant.

Add clams and white wine, cover the pan. Cook until clams open, about 5-7 minutes. Discard any unopened clams.

Meanwhile, cook spaghetti until al dente, then drain. Combine pasta with clam sauce in the pan.

Add parsley, salt, and pepper. Toss gently to mix and serve immediately.

5) Creamy Garlic Seafood Linguine

I enjoy this creamy garlic seafood linguine because it balances seafood flavors with a smooth, rich sauce. It’s straightforward to prepare and uses common ingredients.

The garlic and white wine add depth, making the dish satisfying without being complicated.

Ingredients

200g linguine
1 small onion, diced
2 cloves garlic, minced
150g mixed seafood (shrimp, scallops, or fish)
120ml white wine or broth
150ml heavy cream
1 tbsp olive oil
Salt and pepper to taste
Optional: Parmesan cheese for serving

Steps

Cook the linguine according to package instructions until al dente.

In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.

Add the mixed seafood and cook until shrimp turn pink, about 3-5 minutes.

Pour in white wine or broth and let it reduce slightly.

Mix heavy cream with a bit of cornstarch or flour to thicken, then add to the skillet.

Simmer gently until sauce thickens and coats the seafood.

Season with salt and pepper. Combine linguine with the sauce before serving.

Sprinkle Parmesan cheese on top if desired.

6) Tuna and Cherry Tomato Spaghetti

I like this tuna and cherry tomato spaghetti because it’s simple, fresh, and quick to prepare.

The combination of juicy cherry tomatoes and savory tuna creates a balanced flavor that works well for any meal. It’s a straightforward dish that doesn’t require many ingredients.

Ingredients

300g spaghetti
200g cherry tomatoes, halved
1 can tuna in olive oil, drained
2 garlic cloves, minced
2 tbsp olive oil
A handful of fresh parsley, chopped
Salt and black pepper, to taste
Optional: capers or chili flakes for extra flavor

Steps

Boil the spaghetti in salted water until al dente. While the pasta cooks, heat olive oil in a pan and gently sauté minced garlic until fragrant.

Add the cherry tomatoes and cook until they soften, about 3-4 minutes. Stir in the tuna and cook just until warmed through.

Drain the pasta and add it to the pan with the tuna and tomatoes. Toss everything together to coat the spaghetti evenly.

Season with salt and pepper, then sprinkle with fresh parsley before serving. Add capers or chili flakes if you want a slight tang or heat.

7) Spanish Fideuà with Mixed Seafood

I enjoy making Spanish Fideuà because it is a pasta-based seafood dish that is simpler than traditional paella. It uses thin noodles called fideos and a flavorful broth infused with saffron and paprika.

The dish comes together quickly and works well for sharing.

Ingredients

250g fideos (thin pasta noodles)
400g mixed seafood (shrimp, mussels, squid, clams)
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
2 tomatoes, diced
1 tsp sweet smoked paprika (pimentón)
1 tsp saffron threads
1 liter fish or vegetable broth
Olive oil for cooking
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Steps

I start by heating olive oil in a wide pan, then sauté the onion, garlic, and red pepper until softened. Next, I add the diced tomatoes with paprika and saffron, cooking until fragrant.

Then, I toast the fideos directly in the pan until golden, which adds a nutty flavor. After that, I pour in the broth and bring it to a simmer.

Once the broth is simmering, I arrange the mixed seafood over the noodles and cook without stirring. This lets the noodles absorb the broth and the seafood cook evenly.

When the liquid is absorbed and the seafood is cooked, I season with salt and pepper. I garnish with fresh parsley and serve with lemon wedges to brighten the flavors.

8) Seafood Pasta with Mussels and Clams

I enjoy this seafood pasta with mussels and clams because it highlights the natural briny flavors of shellfish. The dish is light, with a simple sauce that enhances the seafood without overpowering it.

Ingredients

1 lb mussels, cleaned
1 lb clams, cleaned
12 oz spaghetti or linguine
3 tbsp olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup dry white wine
1/2 cup clam juice or seafood broth
Fresh parsley, chopped
Salt and pepper to taste

Steps

Cook the pasta in salted boiling water until al dente, then drain and set aside.

Heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant.

Add cherry tomatoes and cook until they begin to soften.

Pour in the white wine and clam juice, bringing the mixture to a simmer.

Add the mussels and clams, cover, and cook until all shells open, about 5-7 minutes. Discard any unopened shells.

Toss the drained pasta into the pan with the seafood and sauce. Mix gently to coat the pasta thoroughly.

Season with salt, pepper, and sprinkle chopped parsley before serving.

9) Shrimp and Crab Alfredo Fettuccine

Shrimp and Crab Alfredo Fettuccine is a creamy, satisfying seafood pasta that combines tender crab meat and shrimp with a rich Alfredo sauce.

I enjoy this dish for its balance of flavors and the simplicity of preparation. It’s perfect when I want a comforting meal without too much fuss.

Ingredients

8 oz fettuccine pasta
1/2 lb shrimp, peeled and deveined
1/2 lb crab meat, drained
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Steps

Start by cooking the fettuccine according to package instructions. Drain and set aside.

In a saucepan, melt butter over medium heat. Add garlic and sauté briefly, taking care not to burn it.

Pour in the heavy cream and reduce heat. Stir continuously for about 2 minutes until it thickens slightly.

Add Parmesan cheese gradually, stirring until fully incorporated and smooth.

Gently fold in shrimp and crab meat. Heat through but avoid overcooking the seafood.

Combine the Alfredo sauce and seafood mixture with the cooked fettuccine. Season with salt and pepper.

Serve immediately, garnished with chopped parsley for a fresh finish.

10) Squid Ink Pasta with Calamari

I enjoy squid ink pasta for its unique color and subtle, briny flavor. When paired with tender calamari, it creates a simple yet elegant seafood dish.

This recipe balances the rich umami of the pasta with garlic and light tomato sauce.

Ingredients

8 ounces squid ink pasta
4 ounces calamari rings and tentacles
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/4 cup olive oil
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Fresh parsley for garnish

Steps

Cook the squid ink pasta in salted boiling water according to package instructions. Drain and set aside.
Heat olive oil in a pan over medium heat. Add garlic and red pepper flakes, sauté for 1 minute.
Add calamari to the pan and cook for 2-3 minutes until just tender.
Stir in cherry tomatoes and cook until they soften, about 3 minutes.
Toss the pasta with the calamari and tomato mixture. Adjust salt and pepper as needed.
Serve garnished with fresh parsley.

Tips for Making Seafood Pasta

Successful seafood pasta depends on the quality of the seafood, the balance of flavors, and cooking the pasta just right. Each step impacts the final dish, so I focus on selecting fresh ingredients, seasoning carefully, and timing the pasta perfectly for the best texture and taste.

Choosing the Freshest Seafood

I always start by choosing the freshest seafood. Freshness is crucial because seafood can easily develop off-flavors. I look for firm, translucent flesh and a mild sea smell—nothing fishy or sour. For shellfish like clams or mussels, their shells should be tightly closed or close when tapped.

When buying shrimp or fish fillets, I avoid any that look dull or dry. Buying from a trusted fishmonger or reputable source helps me ensure quality. Frozen seafood can work if it’s flash-frozen soon after catch. I also recommend preparing seafood promptly and storing it properly on ice to maintain freshness before cooking.

Balancing Flavors and Seasonings

In seafood pasta, balancing flavors is key to letting the seafood shine without overpowering it. I use garlic, fresh herbs like parsley or basil, and a touch of acidity from lemon juice or white wine to brighten the dish.

Salt should be added mindfully, as seafood naturally contains saltiness. I usually season pasta water well and taste the sauce frequently to adjust seasoning. Using quality olive oil or a light butter base complements the flavors without masking the seafood’s natural taste. Avoid heavy spices that overpower delicate fish and shellfish.

Cooking Pasta to Perfection

Cooking pasta perfectly requires timing. I always use a large pot with plenty of salted boiling water. The salt not only seasons the pasta but also enhances the overall flavor of the dish.

I cook the pasta al dente—firm but not hard—so it holds up well with the sauce and seafood. Typically, this means draining the pasta 1-2 minutes before the package instructions say. I reserve some pasta water before draining; its starch helps the sauce cling better to the noodles.

Finally, I combine the pasta and seafood just before serving, allowing the flavors to meld without overcooking the seafood. This balance maintains texture and freshness in every bite.

Pairing and Serving Suggestions

Pairing seafood pasta well enhances its flavors without overwhelming them. Choosing the right wine and side dishes can bring balance and complement the delicate seafood taste.

Wine Pairings for Seafood Pasta

I recommend crisp, light white wines to pair with most seafood pasta dishes. Sauvignon Blanc is a versatile choice, with its acidity cutting through buttery or creamy sauces. Pinot Grigio also works well, especially with lighter, garlic-based dishes.

For richer preparations like lobster ravioli or creamy shrimp scampi, an oaked Chardonnay delivers enough body to match the sauce’s richness. If you prefer red, a light-bodied Pinot Noir pairs nicely with seafood pasta featuring tomato or herb-based sauces.

Avoid heavy reds or overly tannic wines, as they can overpower the seafood. Sparkling wines or dry rosés also offer refreshing options for a seafood pasta meal.

Ideal Side Dishes

I like to serve simple and fresh side dishes that highlight the sea flavors without competing. A crisp green salad dressed with lemon vinaigrette adds brightness and refreshes the palate.

Steamed or roasted vegetables, such as asparagus or zucchini, provide a light, healthy complement. Garlic bread or a crusty baguette is great for soaking up any leftover sauce.

For more variety, consider a light pasta salad with herbs or a citrusy slaw. Avoid heavy or creamy sides, which can overwhelm the seafood pasta’s delicate balance.

Emma

I am a writer, editor, and publisher of Grillcuisines.com – an online blog dedicated to sharing grilling tips, accessories, and recipes to encourage more people to get outside and grill.

I’m off to find out the different types of grill foods, their seasons, and how to conduct outdoor cooking properly. I’ll also show you some of my grill-worthy cooking tools & accessories!